Instructions:
- Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the Crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let cool slightly.
- Prepare the Cheesecake Layer:
- In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Spread the cheesecake mixture evenly over the crust.
- Make the Peach Layer:
- In a medium saucepan, combine the diced peaches, sugar, cornstarch, cinnamon, nutmeg, and water. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and let cool slightly. Spread the peach mixture over the cheesecake layer.
- Bake the bars in the preheated oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool completely.
- Prepare the Cream Layer:
- In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the cooled bars.
- Chill the bars in the refrigerator for at least 2 hours, or until set. Use the parchment paper overhang to lift the bars out of the pan and onto a cutting board. Cut into squares and serve. Enjoy your Peaches and Cream Cheesecake Bars!
